For those who don’t know, Poke pronounced “poh-kay”, is a native Hawaiian dish of diced raw fish in some sort of marinade.
For most, raw fish probably doesn’t seem appetising, but when whipped up in a salad-style bowl with an assortment of other flavours it’s to die for. Raw fish is also beneficial for heart health, weight loss, and contains vitamin A and D (see more here).
I got onto the poke bowl trend after discovering a restaurant (Greenhouse Asian Salads), which does a brilliant Poke bowl with tuna, black rice, soybeans, wasabi peas, and veggies.
I must have been going on about how much I loved Poke because a friend bought me a poke recipe book (probably to stop me from dragging her all over the place to try different poke bowls).
To make them yourself, you need a protein, base, salad, marinade, and some toppings for extra flavour and crunch. Here are my favourite combinations:
- Diced Raw Tuna in Mayo
- Diced Raw Salmon in Soy Sauce
- Black Rice
- Shaved Carrots
- Green Papaya
- Roast Corn
- Edamame Beans
- Balsamic Glaze
- Roasted Sesame Dressing
- Extra Virgin Olive Oil
- Sesame Oil
- Wasabi Peas
- Seaweed Salad
- Dried Seaweed (Nori)
- Sesame Seeds
Each time I make a poke bowl I mix it up with a variation of the above! Let me know if you try it.
p.s. If you live in Sydney and want to have Poke in a restaurant, try Poke, Nude Fish, Fishbowl (Japanese twist) or Pokéd.